• 6servings
  • 60minutes
  • 143calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 medium yellow onions (about 2 pounds)

  2. 2 bacon strips, cut into 1-inch pieces

  3. 1/4 cup dry bread crumbs

  4. 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

  5. 1 tablespoon butter

  6. 1-1/2 cups sliced fresh mushrooms

  7. 1/4 teaspoon salt

  8. Dash each pepper and ground nutmeg

  9. 1/2 cup beef broth

  10. Additional parsley, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, at 375° for 45 minutes or until tender, basting frequently during the first 15 minutes. Sprinkle with parsley if desired. Yield: 6 servings.


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